This creamy chicken and broccoli soup is packed with veggies, flavor, protein and healthy fats. It comes together quickly and the leftovers are delicious too! Great for weeknight dinners and meal prep, this comforting easy soup is dairy free, Whole30, paleo and keto friendly too.
I’ve been craving lots of comfort food lately, especially soups!
For easy weeknight meals, I like soups that I can throw together fast without a ton of ingredients.
Simple, delicious, filling and packed with veggies and protein! Let’s get into the details so you can make it ASAP!
What You Need to Make this Chicken and Broccoli Soup
Simple fresh ingredients make the best soups!
As a thickener, I used tapioca flour here but you can easily sub in arrowroot flour as either grain free option.
- ghee, avocado oil, or olive oil
- onion
- carrots
- celery stalks
- garlic
- Fresh rosemary, thyme and sage
- sea salt and black pepper
- arrowroot starch, or tapioca
- chicken bone broth or chicken broth
- full fat coconut milk, canned
- broccoli
- shredded cooked chicken (I used rotisserie chicken)
- Sea salt and black pepper, to taste
How to Make This Chicken and Broccoli Soup
Heat a dutch oven over medium heat and add the ghee or oil.
Add the onion, carrots and celery and cook, stirring occasionally for 2-3 minutes to soften. Add the garlic and herbs, the sprinkle with sea salt and black pepper.
Stir and cook another minute to blend flavors.
Whisk in the tapioca or arrowroot until bubbly, then stir whisk while pouring in the broth.
Bring to a boil to thicken, then add in the coconut milk and broccoli and cook a minute to soften the broccoli.
Add the chicken, lower the heat and simmer to heat through. Taste and season with sea salt and black pepper. Serve hot and enjoy!
You can either refrigerate or freeze leftover soup to enjoy later on – it saves well!
Keep in in the refrigerator in a sealed container for up to 4 days. You can freeze the soup for up to a month.
I hope you’re ready for an easy, filling, comforting soup that everyone will love!
Grab your ingredients and your favorite pot because it’s time to cook – let’s go!
Creamy Chicken and Broccoli Soup {Paleo, Whole30}
Creamy Chicken and Broccoli Soup {Paleo, Whole30}
Ingredients
- 2 tablespoons ghee avocado oil, or olive oil
- 1 large onion finely chopped
- 1 large carrot peeled and finely chopped
- 2 celery stalks chopped
- 4 garlic cloves minced
- 1 teaspoon each fresh minced Rosemary thyme and sage
- Sea salt and black pepper
- 1/4 cup arrowroot starch or tapioca
- 4 cups chicken bone broth or chicken broth
- 14 oz can full fat coconut milk
- 2 broccoli crowns cut into florets
- 2.5 cups shredded chicken I used rotisserie chicken
- Sea salt and black pepper to taste
Instructions
-
Heat a dutch oven over medium heat and add the ghee or oil.
-
Add the onion, carrots and celery and cook, stirring occasionally for 2-3 minutes to soften. Add the garlic and herbs, the sprinkle with sea salt and black pepper. Stir and cook another minute to blend flavors.
-
Whisk in the tapioca or arrowroot until bubbly, then stir whisk while pouring in the broth. Bring to a boil to thicken, then add in the coconut milk and broccoli and cook a minute to soften the broccoli. Add the chicken, lower the heat and simmer to heat through. Taste and season with sea salt and black pepper. Serve hot and enjoy!
Nutrition
Want More Whole30 and Paleo Soup Recipes? Try One of These!
Chicken Spinach Artichoke Soup
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Wow, it was delicious.
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I’m a huge fan of the Dairy Queen Chicken and Dumplings, and I’ve been on the hunt for the recipe. After some searching, I stumbled upon this one:
https://dqrecipes.com/dairy-queen-chicken-and-dumplings-recipe/
Does anyone know if this is the authentic method for making Dairy Queen Chicken and Dumplings?